Wednesday, January 30, 2008
Sunday, January 27, 2008
- Peel lemon and cut into very thin strips. Juice the entire lemon. Reserve all.
- Heat oil and butter in large skillet and brown chicken on all sides, sprinkling liberally with salt and pepper.
- Remove chicken once browned to a plate and add scallions, chile and garlic to skillet.
- Cook for 2 minutes then add chicken stock and scrape all browned bits of goodness from bottom of pan.
- Reduce liquid by half.
- Return chicken to skillet and add lemon peel, lemon juice, parsley and oregano.
- Lower heat, cover and simmer for about 30 minutes.
CHINESE CABBAGE WITH MUSTARD
Serve this very, very well chilled.
1 head of Chinese cabbage, chopped coarsely / 2 T. dry mustard powder / 2 T. soy sauce / 2 t. white wine vinegar
- Boil cabbage in water for 1-2 minutes then drain well.
- Mix remaining ingredients in a large bowl and toss in cabbage. Cool then refrigerate for an hour at least.
Thursday, January 24, 2008
4 medium zucchini, sliced thin / 1 medium yellow onion, peeled and sliced thin / 2 cups chicken or vegetable broth / 1 cup light cream / 1 tsp. ground coriander /Salt and pepper to taste
- In a medium soup pot bring chicken broth to a boil over medium heat.
- Add salt and pepper, zucchini and onion.
- Boil for about ten minutes until zucchini and onion are tender.
- Turn down heat and puree zucchini and onions to desired texture. (This can be done in a blender or in the pot with hand held blender.)
- Stir in cream and coriander and ladle into soup bowls.
MARTINI PORK CHOPS
If you can't bear the smell of gin in the morning . . . then stay in bed till the late afternoon. And promptly upon rising make these soul satisfying chops, guaranteed to chase away the post-drink blues. Measurements are very approximate here and forgiving of shaking hands. Plan your hangover by marinating the night before.
4 center cut boneless pork chops / 4 jiggers of gin / 2 jiggers of vermouth / 1 each medium red, yellow, and green bell pepper, cored, seeded, and diced / 1 medium yellow onion, sliced /1 tbsp. olive oil / Salt & Fresh ground black pepper
- Place chops in a deep dish and rub with the olive oil.
- Place diced peppers and sliced onion in dish, heaping them on top of chops. Pour in gin and vermouth, and stir.
- Cover chops and refrigerate overnight, turning chops over and mixing liquid and veggies every 4-6 hours.
- When you're ready to cook, oil your grill pan (or prepare your barbecue grill like normal).
- Re-season chops with salt and fresh ground pepper, and place in grill pan. Sear both sides and then cook each side for about five minutes.
- Place reserved peppers and onion mixture in pan and grill along with chops.
- Serve chops with grilled veggies on top.
Monday, January 21, 2008
- Bring water and salt to a rolling boil.
- Slowly whisk in cornmeal.
- Add pepper and reduce heat to a slow simmer, stirring frequently.
- Add butter or oil and pepper, season to taste and throw in anything you like.
- Serve soft and quite hot.
High time we posted this recipe for a versatile salad dressing, given the numerous requests and accolades received for what is really a simple preparation. Wonderful with any salad featuring fruit, it can also be drizzled over broiled or baked fish and steamed vegetables.
In a blender combine: 3 T. white wine vinegar, 1 T. curry powder, 3 T. honey, 1 chopped fresh hot chile and a pinch or two of salt. Blend very well until all is smooth. With the blender now on Low, stream in about 5 T. good olive oil, or more if you prefer. Blend until thickened.
Saturday, January 19, 2008
- Mince ginger and oil to very hot oil in large pan.
- Cook for 30 seconds then add spinach and chiles. Stir until spinach is wilted.
- Add salt, garam masala, sugar and cayenne and cook for 5 more minutes.
- Serve warm.
An odd looking duo of brothers spin a completely new take on Southern cuisine in a mammoth volume destined for the top shelf in your kitchen. Sure there's the ubiquitous fetish for local ingredients and small farms and artisinal producers, but the recipes and unique take raise this collection of must-have recipes far above even the Mason-Dixon Line.
- In a medium saucepan saute peppers and onions in olive oil and butter over medium heat for about 10 minutes. Do not let the veggies brown.
- Add flour, stir well and cook for 1 minute.
- Add broth and stir well to dissolve flour. Bring to a boil, reduce heat and simmer - with oregano now added - for 15 or 20 minutes.
- Remove from heat and cool slightly, then puree in blender until very smooth. You may need to further push through a sieve or food mill to obtain velvet-like texture.
- Return to sauce pan and over very low heat season with salt and pepper and add cream.
- Continue to heat but do not allow to boil. Serve with croutons.
Wednesday, January 16, 2008
Candies and Cookies